Category Archives for "sauces"

Wattleseed and red wine sauce

Wattleseed™ and red wine sauce250ml meat stock100ml red wine15g wattleseed™ Combine all the ingredients and bring to the boil. Simmer and reduce to thicken. Strain out the wattle grounds and freeze for other applications eg. as a crumb or mixed into breadcrumbs over meats or vegetables prior to stir-frying, deep frying or pan-frying. Finish the sauce with cold butter Read More …

Lemon Myrtle Sprinkle butter sauce

Lemon Myrtle Sprinkle butter sauceThis method is the same for native aniseed myrtle, native thyme or Alpine pepper and their applications are also identical. Pepperberries can also be used for butter sauces although the burgundy colour of the berries is better presented in a white or cream sauce or simply added as a garnish on Read More …

Light Lemon Myrtle mayonnaise

Light Lemon Myrtle mayonnaise350g no fat or low fat ricotta cheese2 tablespoons Dijon mustard5g ground Lemon Myrtle Sprinkle¼ teaspoon salt100ml polyunsaturated oil Mix together the cheese, mustard, Lemon Myrtle Sprinkle and salt. Add the oil in a very thin stream whisking constantly until the sauce is smooth and thick. Leave stand 10 minutes for the flavours to infuse or Read More …

Lemon aspen and ginger sauce

Lemon aspen and ginger sauceThis is an easy quick recipe to prepare. Add and mix together some lemon aspen juice (about 3% or to taste) with some honey, crushed ginger and Alpine pepper. Use this as a drizzle over Atlantic salmon for a very easy and delicious entree. Garnish with some greens and extra pepper. Read More …

Wild lime and munthari meat jam

Wild lime and munthari meat jamWhen cooking fruits there are two choices of boiling medium for each of two effects: . Some fruits with delicate flesh will cook down no matter what medium but as a rule, boiling fruits in water will tend to reduce the fruit flesh to a purée since the water will Read More …

Native pepperberry cream

Native pepperberry creamThawed native pepperberries will bleed a burgundy juice into cream sauces and can be used for a feathering or ‘comet’ effect. They also make a versatile native pepperberry butter simply whipped into butter and left chill overnight for the flavour to infuse. Use native pepperberry cream or butter as an accompaniment to vegetables, Read More …

Munthari and mushroom sauce

Munthari and mushroom sauceThe longer this is cooked the more of the apple flavour of the muntharies imparted to the dish. A modification is to use the sauce to flavour slices of any native flavoured bread and then to set the resulting savoury bread pudding with an omelette mix of seasoned eggs and milk. Alternatively, Read More …

Mountain pepper and native thyme sauce

Mountain pepper and native thyme sauce300ml full-bodied red wine3 shallots, coarsely chopped3 tablespoons beef stock1 clove garlic, crushed2 teaspoons ground native thyme2 teaspoons ground Alpine pepperpinch of cayenne peppersalt and ground black pepper100g beef marrow bones (optional)1 tablespoon brandy3 tablespoons butter Heat the wine then add the shallots, stock, garlic, half the native thyme, the Alpine Read More …

Lemon Aspen Rainforest Punch

Lemon Aspen Rainforest Punch70ml lemon aspen juice (or to taste)1 litre apple juice1 .25 litre sparkling mineral waterVodka (optional – to taste) Mix all the ingredients together. Serves approx. 25 people. You can add vodka for a bit of a kick and garnish with some native mint, riberries and / or muntharies.Discover the functional (nutritional, antimicrobial, Read More …

Lemon aspen anglais

Lemon aspen anglais250ml milk20ml lemon aspen juice7 egg yolks45g castor sugar Bring 500ml milk to the boil and remove from heat. Beat the egg yolks with the sugar until pale and fluffy. Mix in the hot milk and pour into a clean saucepan. Add the lemon aspen juice and using a wooden spoon, stir over low Read More …